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Fish Pie

Fish pies are best made with cooked fish. Take turbot, salmon, brill, haddock, trout, or any kind of fish; strip off the skin and remove the bones. Cut the flesh in large scallops, cover the bottom of the dish with bechamel sauce, and on this place the fish in layers, seasoning each layer with pepper, salt, nutmeg, chopped mushrooms, shallot, parsley, and hard-boiled eggs; pour in a little more sauce, and fill up with the fish and seasoning. Cover with puff paste. Time, three-quarters of an hour to bake.